Strawberry Tiramisu

Layers of soft, coffee-free ladyfingers soak up a luscious strawberry syrup, while a creamy mascarpone filling adds rich yet airy texture. The natural sweetness and slight tartness of fresh strawberries perfectly complement the velvety layers, making this dessert both refreshing and indulgent. Perfect for summer gatherings or a romantic treat, this strawberry tiramisu is a light and dreamy dessert that’s super quick and easy to make.

For the strawberry sauce:

• 400 g strawberries plus extra for decoration
• 60 g sugar
• 2 tbsp lemon juice

For the biscuits:

• 200 g Savoiardi ladyfingers

Instructions

• Wash the strawberries, remove the stems, and blend them into a smooth puree using a blender or food processor.
• Transfer the puree to a saucepan, add sugar and lemon juice, and bring to a boil. Simmer for 2-3 minutes, then let cool completely.
• For the cream, combine cold mascarpone and cold heavy cream. Add powdered sugar and vanilla extract, then beat with a mixer until fluffy. The mixture will be liquid at first but will thicken and become airy as you beat it.
• Dip the biscuits in the cooled strawberry sauce and place them in a single layer in a 25×20 cm / 10×8 inch baking dish.
• Spread a layer of cream over the biscuits, then add another layer of soaked savoiardi.
• Finish with a thin layer of cream on top. Use a piping bag to decorate with the remaining cream.
• Refrigerate for a few hours to allow the flavors to meld.
• Decorate with fresh strawberries and serve.

Notes

Below is a step-by-step video with instructions for this strawberry tiramisu recipe. Related: Pistachio Tiramisu